Go Back

Baked Corned Beef and Cabbage

A hearty and traditional dish featuring tender corned beef brisket, roasted cabbage, and vegetables, perfect for St. Patrick's Day or any family dinner.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Irish
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs Corned beef brisket Look for a flat cut for best results
  • 1 medium Cabbage Cut into wedges or quartered
  • 3 large Carrots Optional but adds flavor
  • 4 medium Potatoes Use Yukon gold for creaminess
  • 4 cloves Garlic Minced, for aromatic flavor
  • 1 large Onion Sliced, enhances sweetness
  • 2 tablespoons Brown sugar For caramelization of vegetables
  • 3 tablespoons Mustard Yellow or Dijon for extra tang
  • 2 cups Beef broth Add richness and moisture

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C). This low and slow cooking method is key for tender meat.
  2. In a large roasting pan, place your corned beef brisket fat-side up. Surround it with quartered cabbage, sliced onions, minced garlic, and carrots.
  3. In a bowl, mix the beef broth, mustard, and brown sugar. Pour this mixture over the beef and vegetables.
  4. Cover your roasting pan tightly with aluminum foil to trap moisture inside. Place in the oven and let it cook for 2.5 to 3 hours, or until the beef is tender.
Serving
  1. Once done, let the meat rest for about 15 minutes before slicing. Serve hot alongside the roasted vegetables for an authentic experience.

Notes

For a tangy twist, consider using lime instead of lemon in your braising liquid. If you're seeking a different flavor profile, substitute the cabbage with Brussels sprouts for a unique crunch. For leftovers, store in an airtight container in the refrigerator for up to 3 days.